Carrot-Apple Croquettes


1 carrot
1 apple
1 tsp farina
1/2 tsp sugar
2 tsp butter

Peel, wash and grate carrots, put them in a pan, pour over with water (1/4 cup) and braise until half-cooked. Then add peeled chopped apples and continue braising until they become soft. Pour in farina, add salt, sugar and cook for 5 minutes while continuously stirring, so that lumps don’t form. Cool this paste, shape as croquettes, coat in breadcrumbs and fry with butter.

Croquettes with Milk Sauce


500 g / 1 lb 2 oz boneless meat
125 g / 4 oz white bread
2 tbsp grated cheese
1 tbsp flour
1/2 cup milk
3 tbsp butter

Make croquettes out of ground meat and put them on a skillet greased with butter. On top of each croquette lengthwise, make a small cavity with a teaspoon. Fill it with thick milk sauce, sprinkle with grated cheese, butter and put into oven to bake for 10-20 minutes. For garnish serve boiled green beans or sweat peas, mashed potatoes, brussels sprouts or asparagus in milk sauce. Pour croquettes over with butter and juice obtained while baking or use red sauce.

Croquettes and Chops


500 g / 1 lb 2 oz boneless meat
125 g / 4 oz white bread
1/2 cup breadcrumbs
3/4 cup milk or water
2 tbsp butter

Prepare ground meat, shape it into oval croquettes or round chops, coat in breadcrumbs. Put croquettes or chops on a hot skillet with butter, fry on both sides until ready for 8-10 minutes.

As garnish, serve boiled, fried or mashed potatoes, porridge, pasta, noodles, and also vegetables.

Pour over croquettes or chops with butter, sour cream, red or tomato sauce, and also separately serve hot tomato sauce,  “Yuzhni” or “Lyubitelski” sauce.

Cheese Croquettes

(ed. note — This recipe calls for cheese which when literally translated would mean “melted cheese”. The closest equivalent to that cheese that I can think of is Laughing Cow “Creamy Swiss Wedges”)

200 g/8 oz Creamy Swiss cheese
2 egg whites
1 egg yolk
2-3 tbsp breadcrumbs
1 cup sour cream
vegetable oil

Whip egg whites to a foam. Grate cheese and add it to whipped eggs. Shape small balls from the mix and put into refrigerator to harden. Finely crash breadcrumbs. Lightly beat egg yolk with 1 tbsp of water. Roll chilled cheese balls in breadcrumbs, then in egg yolk, then in breadcrumbs again, deep fry for 1-2 minutes. Serve with sour cream and green bean garnish.

“Pozharskie” Croquettes


1 chicken, approximately 1 kg / 2 lb 3 oz
100g / 4 oz white bread
1/2 cup milk
2 tbsp breadcrumbs
4-5 tbsp butter

Singe, gut and wash chicken. Remove meat together with skin from bones and pass it through a meat grinder. Add white bread soaked in milk, pass through a meat grinder one more time, add some heated butter, salt and mix. Divide this force meat into croquettes and coat them in breadcrumbs. Fry croquettes in butter on both sides in a frying pan for 4-5 minutes, until caramelized crust forms. Then put frying pan with croquettes in oven for 5 minutes or cover with lid and leave on low heat for some time.

When serving, place croquettes on a plate and pour over with melted butter. Different vegetables can be served as garnish: sweat peas, beans, cauliflower – boiled and buttered, and also fried potatoes.

Remaining bones and giblets can be used to make broth.